Montes Claros

Harvest was performed manually and in the morning so that the temperature of the grape at the entrance to the cellar is optimum. The grapes were transported in small quantities. After the crushing and total destemming of the grapes, it was pressed, decanted by the system of cold for 24 hours and alcoholic fermentation at controlled temperature. Taste young, with freshness, citrus fruits to persist. Wine with gustatory balance for the harmony between acidity and alcohol.